• 8servings
  • 227calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2
MineralsCopper, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup lower-sodium soy sauce

  2. 1/4 cup hoisin sauce

  3. 3 tablespoons ketchup

  4. 3 tablespoons honey

  5. 2 teaspoons minced garlic

  6. 2 teaspoons grated peeled fresh ginger

  7. 1 teaspoon dark sesame oil

  8. 1/2 teaspoon five-spice powder

  9. 1 (2-pound) boneless pork shoulder (Boston butt), trimmed

  10. 1/2 cup fat-free, lower-sodium chicken broth

Instructions Jump to Ingredients ↑

  1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

  2. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

  3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

  4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.


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